Easy Cinnamon Roll Bites, AKA Monkey Bread
Allergy Smallergy. These Easy Cinnamon Roll Bites, AKA Monkey Bread are delish, and no one will guess they’re allergy friendly. They taste like cinnamon rolls but are quick and easy to throw together. (To save time, I use frozen dinner roll dough, rather than making it from scratch.) This is a fun breakfast for the kids – it’s one of the times they can use their fingers – and they love tearing off an ooey, gooey hunk of deliciousness.
They’re a great sweet treat for holidays and birthdays, special guests or just a lazy weekend morning. This recipe serves 4-6, but to serve a larger crowd, double the recipe and toss the dough into a bundt cake pan to bake.
These are best served warm. Enjoy!
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- 12-16 frozen bread dinner rolls, thawed (I use Rhodes)
- 1/3 c. white sugar
- 1 tsp. cinnamon
- 5 T. non-dairy margarine (I used Blue Bonnet Light)
- 1/3 c. brown sugar
- 2 T. margarine
- 1 c. powdered sugar
- 1/2 tsp. vanilla extract
- 1-2 tsp. hot water
- Grease a loaf pan
- Use a kitchen shears to cut dinner roll dough into quarters (each roll becomes 4 smaller pieces of dough)
- Mix together sugar and cinnamon in a medium bowl. Add dough chunks, a few at a time, and toss to coat. Put dough into loaf pan. (Sprinkle remaining cinnamon sugar mix over the dough in the pan.)
- Melt margarine in a saucepan over low heat. Whisk in brown sugar until dissolved. Drizzle warm sauce over rolls. (If sauce is hot, let it cool for a few minutes. Sauce that is too hot will kill the live yeast.)
- Place in cold oven (they will rise while it preheats/bakes). Set oven to 350 and bake 40 minutes.
- Cool for 5 minutes, then turn out on platter.
- Cream together margarine and sugar until incorporated - it will look like a thick paste
- Stir in vanilla
- Stir in 1 tsp hot water - add more until you get desired consistency.